I don't get the terminology "continuous batch sparge". If you mash with a reduced volume and then add additional water to the system to dilute the gravity, it's closer to no sparge. The only difference is that you've mashed at a lower ratio. Maybe something like "thick mash, no sparge" or "recirculating no sparge". I know it's not that important. In any case, this is pretty close to a single vessel BIAB no sparge system but getting more capacity by splitting between two vessels. You'd get the same result from two 10 gallon vessels or one 20 gallon (BIAB).

... In any case, this is pretty close to a single vessel BIAB no sparge system but getting more capacity by splitting between two vessels. You'd get the same result from two 10 gallon vessels or one 20 gallon (BIAB).

I agree, also no need to pull 20-30 lb bags out of the BK. Still will have some of the issues BIAB has with higher gravity beers. I plan to stick with the 3 vessel setup as I like to do 10 gallon batches of 1.060+ beers sometimes. And when I do RIS I go really high in gravity for 5 gallon batches.

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I don't get the terminology "continuous batch sparge". If you mash with a reduced volume and then add additional water to the system to dilute the gravity, it's closer to no sparge. The only difference is that you've mashed at a lower ratio. Maybe something like "thick mash, no sparge" or "recirculating no sparge". I know it's not that important. In any case, this is pretty close to a single vessel BIAB no sparge system but getting more capacity by splitting between two vessels. You'd get the same result from two 10 gallon vessels or one 20 gallon (BIAB).

I gave you the wrong idea. You don't mash with a reduced volume. I generally mash at 1.25 quarts/lb. I recirculate through a RIMS and then heat the sparge water separately.

As to whether this is different than BIAB, that's tougher. I think that when you begin the sparge, you are doing more than just lifting the grains out of your full volume of water. The process starts with fresh water rinsing the grains. Over time, the two vessels equalize. I would say that's different than just lifting the grain basket in a BIAB and starting to boil. But I've never done BIAB, so maybe I don't understand the process.

I think "continuous batch sparge" is reasonably accurate. You have a batch of sparge water you introduce continuously.

I guess the first part of your argument answers my ? Only one runoff. But I guess it could still be considered a sparge somewhat BC it is still introducing water at the end of the mash so it isn't instantly homogenous like it would be when you just lift a bag out?

I'm still trying to understand the process, could someone please tell me if this is correct.

mash as usual for your one hour or whatever recipe calls for. Then, instead of running off then sparging you add your sparge water and recirculate

KJ - Think of it this way (your BK and HLT are combined as one)...
1 - Heat the initial mash-in volume OR total brewing volume (mash in and sparge) to mash-in temps, we'll say 153 deg in your HLT/BK.
2 - Pump or drain (depending if the MLT or HLT/BK is above) the mash-in volume into the MLT. Mix grains and mash for a period of time.
3 - Fill the HLT/BK to the appropriate volume if you didn't heat it all in the first step. Heat it to Mash-out/sparge temps.
4 - Depending on the configuration, which is on top, start to recirculate the total volume of water/wort between the two vessels. Continue until sparge temps are met.

Variations: (note times are subject an only for example purposes)
- You could, at step 4, drain the MLT into a temp vessel, and then either batch (close the valve add sparge water, stir and let the sparge sit for 20 mins per sparge) or fly (slowly drain/pump sparge water into the MLT for 60-ish mins, draining into your temp vessel) sparge. Once either of the sparge steps are complete, the wort will need to be transferred back to the HLT/BK for boiling.

The above is the process I am going to, haven't decided on which should go on top, MLT or HLT/BK though. Mine will be electric though.